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Quick Jambalaya Recipe

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This recipe for Quick Jambalaya is from Crumbs of Faith, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (14 -ounce) can Del Monte stewed tomatoes with onions, celery and green peppers, reserve liquid
Juice from tomatoes and water to equal 6 ounces
1 (10-ounce) can Swanson's chicken broth.
1 (8-ounce) box Zatarain's New Orleans Style Jambalaya mix
10 ounces peeled, cooked shrimp
6 ounces Ragin Cajun Andouille Sausage
Directions:
Directions:
Drain stewed tomatoes, reserving juice. Measure tomato juice and add water to equal 6 ounces. Bring tomato juice, water and broth to a boil in a 2 1/2 quart saucepan over medium heat. Stir in remaining ingredients and bring back to a boil. Reduce heat to low, cover and cook 25 minutes. Remove from heat, let stand 5 minutes. Fluff rice and serve.
Personal Notes:
Personal Notes:
After all ingredients have been added, the jambalaya may be placed in 350 degree oven for 30 minutes or until the rice is cooked.













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